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Italian Pork Chops

  • 1
  • Easy
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Recipe Ingredients

  • 25g pine nuts
  • 1 tbsp extra-virgin olive oil, plus extra to garnish
  • 4 x 200g pork chops, excess fat trimmed
  • 200g cherry tomatoes on the vine, snipped into bunches
  • 100g rocket
  • 25g Parmesan-cheese shavings
  • 2 tbsp balsamic vinegar, plus extra to drizzle
  • salt and freshly ground black pepper
  • large handful fresh basil, roughly chopped

Recipe Directions

1. Heat a large frying pan over a medium heat and toast the pine nuts, stirring frequently, until golden. (Watch them carefully, as they burn easily.) Tip onto a plate and set aside. 2. Heat the oil in the empty pan and fry the pork until golden and cooked through (about 15 minutes), turning occasionally. Add the bunches of tomatoes to the pan for the final 5 minutes of cooking time. 3. Meanwhile, in a large serving bowl, toss together the rocket, Parmesan shavings, balsamic vinegar and some seasoning. 4. Scatter the basil and pine nuts over the pork chops (drizzle with extra balsamic vinegar, if you like) and serve with the salad.   EACH SERVING About 1 430kJ, 17g fat (5g saturated), 5g carbohydrate (4g total sugars), 42g protein, 1g fibre.

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